A: | 1 butternut squash, sliced to 5mm wedges |
1/4C olive oil | |
B: | Kosher salt |
C: | Garlic & scallions |
Mint leaves | |
D: | Vinegar |
Granulated sugar | |
1. | Saute (A) until beginning to caramelize. |
2. | Remove squash from pan and place on serving plate, sprinkle with (B). Drain excess oil from pan. |
3. | Add (C) to pan, saute 1 minute. Add (D), increase heat, stir to make pan sauce. Pour over plate and serve. |
Servings: 6